Stuffed Pork Tenderloin and Roasted Radish - A Flavorful Dinner Duo

Searching for an elegant yet easy dinner to impress? This stuffed pork tenderloin paired with roasted radishes makes for a restaurant-worthy meal you can make at home. The savory tenderloin is filled with a mixture of cheese, herbs and aromatics for next-level flavor. Roasted radishes turn an under-appreciated veggie into a delicious, complementary side. Read on for the complete recipe!

Stuffed Pork Tenderloin

Pork tenderloin is prized for its delicate texture and mild flavor that pairs well with almost any seasonings. Stuffing it amps up both the flavor and presentation of this versatile cut.

Benefits of Stuffed Pork Tenderloin

• Allows flavor seasoning inside and out
• Keeps the pork extra moist and juicy
• Easy technique with wow factor results
• Endless possibilities for stuffing combinations
• Perfect basis for an elegant main course

Choosing the Pork

Look for a pork tenderloin that:

• Weighs around 1-2 pounds
• Has solid white fat marbling throughout
• Feels heavy for its size
• Has no off or yellowing colors

Prep and Cooking Method

To cook, first trim any silver skin or excess fat. Cut a lengthwise channel through the center stopping about 1-inch from the ends. Stuff the cavity then tie with butcher twine to seal. Brown then roast at 400°F until internal temperature reaches 145°F. Rest before slicing into rounds to reveal the savory filling.

Stuffing Ideas

Consider delicious fillings like:

• Sundried tomatoes, basil, feta
• Sausage, caramelized onions, cheddar
• Olives, roasted red peppers, mozzarella
• Bacon, baby spinach, goat cheese
• Dried fruit, nuts, Brie

Get creative with your flavor combinations!

Roasted Radishes

Radishes are an underrated vegetable that shine when roasted. High heat caramelizes their natural sugars, resulting in a crisp, lightly sweet side dish.

Benefits of Roasted Radishes

• Brings out their natural sweetness
• Tames any harshness or spice
• Added dimension from browning/caramelization
• Easy hands-off preparation
• Great budget-friendly side dish

Selecting and Preparing Radishes

Choose firm, smooth radishes without blemishes. Trim both ends then slice or quarter them. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast at 425°F, tossing halfway through, until lightly browned and tender.

Pairing this Dinner Duo

Serve stuffed pork tenderloin and roasted radishes together for a complementary meal. The rich pork pairs nicely with the vegetable's slight peppery kick. Round out the dinner with crusty bread, a green salad, or glass of bold red wine.

Storing and Reheating

Refrigerate leftovers separately up to 4 days. Reheat pork until warm, 145°F. Roast radish leftovers or enjoy cold in salads and sandwiches. This elegant duo deserves an encore!

FAQs

What are good pork substitutions?

Chicken, turkey or beef tenderloin also pair well with roasted radishes.

Can I roast radishes ahead of time?

Yes, you can roast radishes up to 3 days in advance. Store cooled in an airtight container.

What other vegetables work roasted?

Many vegetables are delicious roasted including carrots, parsnips, Brussels sprouts, butternut squash and asparagus.

Should I truss the pork tenderloin?

Trussing with butcher twine isn’t mandatory but helps maintain shape during cooking.

Can I use pre-cooked sausage in the stuffing?

Absolutely, cooked Italian sausage makes a quick and flavorful filling option.

Impress With a Dinner Party Centerpiece

This stuffed pork tenderloin and roasted radishes offer elegance and incredible flavor with little fuss. Impress guests without spending hours in the kitchen! Use fresh ingredients, get creative with fillings and seasonings, and let the oven do most of the work for a sophisticated meal.